I found the perfect Easter dessert recipe… Flourless Cheesecake! The finely ground almonds add a pleasing contrast to the smooth silkiness of this cheesecake. Watch and learn how Martha Stewart makes the richest, smoothest cheesecake.

We got treat for you… Watch and learn how Jennifer Shea of Trophy Cupcakes makes her famous Chocolate Stout Cupcakes with Bailey’s Irish Cream Buttercream frosting on the Seattle morning talk show New Day Northwest. The stout adds a wonderful density to the cake, leaning more toward chocolatey than toward a beer-y flavor; the Irish Cream in the buttercream makes it perfect to celebrate St. Patrick’s Day!

Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until incorporated.

To Assemble the Cupcakes
Hand frost each cupcake and decorate as desired or to make them look Trophy , place the buttercream in a pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear sanding sugar and top with a lucky sugar shamrock. ENJOY!

Rich, moist, chocolate cake spiked with Irish whiskey enhances the chocolate flavor of this simple bundt cake. Watch and learn how to make Chocolate Whiskey Cake with Caramel Toffee Glaze for the perfect dessert to celebrate St. Patrick’s Day!

1. Preheat oven to 350 degrees F (175 degrees C).2. Spray 1 bundt cake pan with cooking spray for baking.3. In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.4. Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.5. In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.6. Pour batter into the bundt pan. Tap on counter to release air bubbles.7. Bake for 40 minutes, or until a long toothpick or skewer comes out clean.

1. Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.2. Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake)3. Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!4. Allow cake to “set” for 1 hour before transferring to a cake stand.

Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you’ll be transported to your favorite trattoria. For an easier way to make traditional tiramisu, substitute cocoa for espresso and use cream cheese instead of the more expensive mascarpone. Watch and learn how to make this unbelievably creamy and rich double chocolate tiramisu is sure to become a new family favorite.

This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart — the other Martha but her namesake, a home cook from Montclair, New Jersey. Watch and learn how to make Red Velvet Cake.

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.